Reviewed: Dec. 5, 2008

I wanted to give 4.5 stars!!!!!!!!!!! I don't normally eat seafood, but a friend of mine made these and kept insisting I try them... So, I gave in and much to my suprise, it was VERY GOOD!!! (she made this with cooked coctail shrimp) The next night, I offered to make these for my best friend and her husband who LOVE seafood... I bought raw jumbo shrimp by accident and therefore it was a bit of work, and a lot of shrimp... They however loved them! I will continue to make this over and over, but I will pay more attention when I buy shrimp!:) (I added about 1/2 cup of panko to the coconut which gave it a bigger crunch)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dena67212

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2008

Fantastic! And, so easy to make. LOVE, love, LOVED them.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

J. Sanchez

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

Excellent appetizer for a party. Definitely try this recipe

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Yazani

Cooking Level: Expert

Living In: Burlingame, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2008

The 670th straight perfect review !!! This recipe was flawless. I did add a little leftover coconut cream to the egg mixture, but it wouldn't have made a difference. Enjoy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rigatony

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2008

I really like this recipe. it was fun and really easy for me. I have made this a few times now and the first time that i made this i added the flour to the coconut and had the flour on the side and it turned out great. this is something that is worth making again and again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DEBSLY22

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2008

Loved them! and I personally don't even like coconut but the batter and the deep frying give them a sweet and almost savory flavor that was divine. Even my husband who was slightly sceptical of the idea adored them. Used sweet and sour sauce for dipping(when we took the time to dip). I only made one addition. I am originally from Southern Maryland so a HAD to add some Old Bay to the batter. Gave them a nice zing. Thank you for sharing this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WeeIrishLass

Cooking Level: Intermediate

Living In: Meadville, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2008

This recipe is an absolute must to impress any guests. There are fantastic and each time I make them I always receive great comments from my guests.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Darlene

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2008

I thought this recipe was wonderful. I made it exactly to specifications and it turned out beautifully. I made a Pina Colada dipping sauce to go with it. (1/2 cup sour cream, ¼ cup pina colada non-alcoholic drink mix, ¼ cup crushed pineapple, and 2 tbsp sugar) I highly recommend this to everyone!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lesley

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2008

SOOOOOOO GOOD! I added a little cayenne, black pepper, and salt to the flour and egg mixture. I used plum sauce with a little crushed pinapple mixed in for a dip. My husband says there's no reason for us to go out for coconut shrimp anymore!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lauren

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2008

These were absolutely amazing. Everyone in my family loved them. We just got back from Cabo and we had some amazing coconut shrimp there, my boyfriend said that this recipe is comparable to theirs (it was a 5 star resort!). The only things I changed/added was that I ran the coconut through a food processor, refrigerated them for about 2 hours and I sprinkled a little bit of sugar on them right after they came out of the fryer. I wanted them just a tad sweeter. I served them with a pineapple/apricot/horseradish sauce. AMAZING!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rachelleld05

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2008

YUMMY!!!! I made these last night for dinner for my hubby & I and they were delicious! I have a similar recipe that I use for mushrooms. This was soo quick & easy & delicious! I could have ate them all myself haha! I added some chili powder, garlic & pepper to the batter & mm mmm good! It was a nice change & I think I will definatley be making these again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nrsejessica

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2008

This recipe delivers! These are the best coconut prawns I have ever had and they were not difficult to make! I tweaked the recipe only in tiny ways: adding salt, pepper and a little curry powder to the flour; cooling the coated prawns on a non-stick cookie cooling rack placed over a cookie sheet rather than waxed paper so that the bottoms would dry a bit better, and adding a little cream to the marmalade, mustard and horseradish sauce to temper its intensity a tad. I served this as a meal with fried rice (purchased earlier in the day from a Chinese restaurant and re-heated) and a crisp, green salad with a rice vinegar and seseme oil dressing. Absolutely delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jaaret

Cooking Level: Expert

Living In: Edmonds, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

I never had the opportunity to test the recipe. I made for some company and it was a hit!!! I liked it too. I would have like to try it baked, but time was not on my side. So, I just followed the directions as is, and it was very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

phildeman

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2008

I'm not generally a big seafood fan of any sort. But when my younger brother made these the other night, the house smelled so wonderful, I had to give them a try. Wow, the whole batch was gone in less than 7 minutes! I had to steal the recipe and make them when I got home the next day! Wonderful!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

choklatemami

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2008

Absolutely wonderful and so easy to make. Better than I've had in restaurants. For dipping sauce we used orange marmalade, honey, dijon mustard, and hot sauce. Perfect compliment.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

almanda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2008

Fantastic! Quick and easy to make, and way better than anything you can get at a restaurant. I did end up using more coconut than called for. MUCH more. I also made a dip with orange marmalade, horse radish, and dijon mustard. Awesome stuff.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rkalajian

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Torrington, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2008

This recipe is awesome! My family just raved about it. Served with jalapeno jelly thinned out with just a little water for a dipping sauce...my family liked this even better than the marmalade & horseradish sauce described previously (though that is very good too). Would also be nice with a Thai-style plum sauce, I imagine. I did make the following adjustments, however: increased the batter flour to 3/4 cup (a bit too runny otherwise); added 1/2 tsp salt to the batter; added 1 Tbsp sugar to the batter (since I used unsweetened coconut); increased the dredging flour to 1/2 cup; and increased the shrimp count to 40-42. I used half a bag of cooked, tails-on shrimp from COSTCO and had plenty of batter and coconut for this. Will definitely be making this recipe again and again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shae's Mama

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2008

SOOOOOO Good!!! Perfect! Serve with orange marmalade dipping sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shannon

Home Town: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2008

outstanding, batter stays on shrimp really well. Taste is great. I had these at my luau and I have been recruited for 3 other parties to make them.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NYbornandbread

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2008

Ever since I found this recipe I have been making it and loving it. Anytime we have a neighborhood get-together, everyone always asks for these and they are always gone in no time. I, too, also freeze the coconut battered shrimp before frying to help the coconut stay on. Also, I found that Guinness beer works the best for the batter because it is stout and frothy. After battering I make sure to squeeze the coconut onto the shrimp so that there is lots of it and that it is on securely. After a few rounds of frying remember to fish out any loose pieces of coconut that have fallen into the oil. If not, these pieces will burn and make the rest of your frying difficult.

Was this review helpful? [ YES ]
2 users found this review helpful